Tomato Soup with Bread and Tarragon
Quick Recipes Simple Recipes Budget Recipes Vegetables Soups and Stews
A rustic tomato soup, very inexpensive. The recipe is inspired by here, it belongs to Clotilde Dusoulie.
Ingredients
1 kg ripe tomatoes
1 onion
2 cloves garlic
2 slices of stale bread (about 100 g)
150 ml chicken broth (mine was very concentrated)
500 ml water
3 sprigs tarragon
1 teaspoon sugar (optional)
2 tablespoons oil
salt, pepper
Croutons
slices of bread/baguette
gorgonzola
Servings: 3-4
How to prepare tomato soup with bread and tarragon
- Cut the tomatoes in half, cut out the area where the stem was, and grate them on a box grater (hold the tomato with the flesh toward the grater) until only the skin remains in your hand. Discard the skins, only the pulp will be used.
- In the hot oil, sauté the chopped onion on low heat until it gets a bit of color and has a sweet smell. Add the crushed garlic and sauté for another minute.
- Add the tomato pulp, broth, water and a little salt and pepper. When it starts to boil, add the bread cut into cubes and 2 whole tarragon sprigs. Cook everything covered for 30 minutes on low heat. Stir a few times during this period.
- Remove the tarragon from the pot, add sugar if the soup is slightly acidic, and finally adjust the soup with salt and pepper.
- For the croutons, slice the bread or baguette. Spread with gorgonzola. Bake at 180°C until the bread is slightly golden on the edges (about 10 minutes).
- Serve the warm soup with gorgonzola croutons and the remaining chopped tarragon.
Grating the tomatoes
Adding bread and tarragon
Soup has been cooking for 15 minutes
